Fish Recipes

James Martin Fish Recipes Salmon, Cod, Haddock, Tuna…

• Arbroath smokie fishcakes with chive sauce
• Arbroath smokie pâté with soft quails’ eggs and beetroot
• Arbroath-smokie cakes with chilli jam
• Avocado and smoked salmon mousse
• Baked sea bass with braised baby purple artichokes, asparagus and a white wine foam
• Baked whole trout with a watercress salsa verde
• Barbecued sardines
• Battered cod with chips and homemade tomato ketchup
• Beer and dill-battered cod with mushy peas
• Beer battered hake with mushy peas and tartare sauce
• Black pepper-crusted mackerel with a celery salad
• Blackened salmon with miso aubergine purée
• Cauliflower cheese with salmon
• Chilli and lemongrass glazed tuna steak with asparagus salad
• Coconut crab with stone bass
• Cod and chorizo orzo
• Creamy salmon pasta bake
• Curly kale and ricotta tortellini with pan-fried turbot
• Dover sole with chorizo, gnocchi and artichoke stew
• Dover sole with shrimps and steamed asparagus
• Dover sole with watercress and crab butter
• Fennel and saffron broth with pan-fried trout darnes and fennel frond tempura
• Fillet of halibut with watercress sauce and seasonal vegetables
• Fillet of lemon sole with kale and crab butter sauce
• Fillet of mackerel with warm pak choi, string beans and chilli jam
• Fried sole with ginger cream sauce and seasonal vegetables
• Gherkin salad with pan fried brill
• Goujons of sole with lemon and mushy peas
• Griddled lemon and parsley tuna with romesco salad
• Griddled smoked salmon on radicchio
• Grilled cod with lettuce hearts and a rich chicken and tarragon dressing
• Grilled lemon sole with Choron sauce
• Grilled mackerel and mackerel tartare with shallot rings, croûtons and coriander cress
• Grilled mackerel with gooseberry sauce, new potatoes and salad leaves
• Grilled mackerel with pickled turnip, asparagus and watercress
• Grilled salmon, braised cabbage with bacon and onions
• Grilled sardines with potato and tomato salad
• Haddock goujons, chips and tartare sauce
• Halibut with lychee, cashew nut and miso salad
• Halibut with sautéed mushrooms and potato wrapped deep-fried quail’s eggs
• Hastings Dover sole
• Herb-stuffed rainbow trout with beurre noisette and almonds
• Herbed tuna carpaccio with pickled cucumber and bean salad
• Herby beer-battered lemon sole goujons with chunky pea purée and rapeseed tartare sauce
• Herby couscous with butternut squash tagine and pan-fried black bream
• Hot and cold smoked salmon
• Hot and sour monkfish with kachumber salad
• Individual scallop and monkfish pies
• Kedgeree
• Kipper fishcakes with tartare sauce and watercress salad
• Kipper kedgeree
• Leek, smoked eel, whelk and clam pie
• Lobster and sea bass with carrot julienne
• Mackerel en croûte with gooseberry chutney
• Mackerel fillet with dressed crab, pickled vegetables and herb oil
• Mackerel with gooseberries, pickled onions and salad
• Mackerel with rhubarb chutney and orange and chicory salad
• Mild potato curry topped with smoked haddock and poached egg
• Miso halibut with teriyaki green vegetables
• Monkfish and pata negra ham with pea, ham and asparagus risotto
• Monkfish blanquette with duchesse potatoes
• Monkfish curry with lemongrass and lime leaf
• Monkfish tikka masala with roti
• Pan fried brill with sauce vierge
• Pan fried halibut with truffle poached egg, hollandaise and cavalo nero
• Pan fried monkfish with red wine sauce
• Pan fried salmon with sauce vierge
• Pan-fried cod with beurre noisette, griddled baby leeks and a red wine reduction
• Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach
• Pan-fried fillet of lemon sole with pea and sorrel sauce
• Pan-fried halibut with late summer vegetables and mussels
• Pan-fried halibut with sprout tops and a cockle, mussel and clam sauce
• Pan-fried mackerel with beetroot and celery salad
• Pan-fried rainbow trout with dwarf beans, peas and almonds
• Pan-fried red snapper with coriander Puy lentils
• Pan-fried salmon with aster tripolium and scallop broth
• Pan-fried snapper, couscous and nage of carrots
• Pan-fried trout with orange hollandaise and fennel and grapefruit salad
• Pan-fried turbot with champagne sauce, leeks and sprouts
• Pan-roasted potato tart with sardines and roasted tomatoes
• Pan-roasted turbot with ratatouille and chive beurre blanc
• Parsley and pea soup with smoked salmon fish cakes
• Pea and spinach risotto with pan-fried sea bream and pea oil
• Poached haddock and poached egg with mustard sauce
• Red snapper en papillote with lemongrass, coriander and a mitzuna salad
• Rhubarb chutney with mackerel and watercress
• Roasted cod with kumquat marmalade and green pepper dressing
• Roasted Dover sole with caper butter and sautéed broad beans and potatoes
• Roasted halibut with asparagus and a caper and butter sauce
• Roasted monkfish with classic French lentils
• Roasted sea bass with chorizo, red onion and cherry tomatoes
• Rockefeller cod with fennel salad and a classic white wine sauce
• Salmon and sorrel with vermouth
• Salmon and watercress pan bagnat
• Salmon coulibiac with roasted vegetables
• Salmon gravad lax with pickled cucumber, cucumber ketchup, mustard mayo and croûtons
• Salmon pad Thai
• Salmon vindaloo with coconut and peanut rice
• Salmon with sesame oil
• Salmon, scallop and mackerel pie with green salad and honey dressing
• Salt baked sea bass with pesto and crispy pancetta pasta
• Salt-crusted sea bass with runner bean salad
• Sea bass and lemon sole, with beurre noisette and Jersey Royals
• Sea bass with quinoa and herb salad, coriander mayonnaise and crispy onions
• Seared spiced tuna with chinese leaf salad
• Seared tuna with coconut chilli chutney and cabbage salad
• Seared tuna with glass noodle salad
• Seared tuna with radish salad
• Seared tuna with watermelon, ginger pickle purée and baby leaves
• Sesame salmon with tempura salmon and yuzu mayonnaise
• Shellfish sauce vierge with fried cod and sautéed courgettes
• Sichuan-style sea bass with wok-fried vegetables
• Singapore deep-fried hake with pad Thai noodles
• Smoked and confit salmon terrine
• Smoked eel with new potatoes, leeks and clam beurre blanc
• Smoked haddock cakes with wilted watercress and beurre blanc
• Smoked haddock omelette
• Smoked haddock Welsh rarebit with tomato chutney
• Smoked haddock with Welsh rarebit, tomato and chive oil
• Smoked mackerel croquettes with chilli jam
• Smoked salmon and cucumber timbale with a winter leaf salad and house dressing
• Smoked salmon and haddock fishcake with a chive beurre blanc and wilted spinach
• Smoked salmon and spinach tart with watercress pesto and salad
• Smoked salmon hash brown with poached egg and hollandaise sauce
• Smoked salmon mousse in croustades
• Smoked salmon pâté with melba toast
• Smoked salmon Scotch egg with chive beurre blanc
• Smoked salmon, prawn and cucumber mousse
• Smoked trout with green salad, a tarragon and cream dressing
• Snazzy smoked salmon pâté
• Sole meunière with brown shrimps
• Sourdough cod cheeks with spicy pea salsa
• Spiced tuna salad Niçoise
• Squid and brown shrimps with salt cod croquettes
• Steamed sea bass with bok choi, ginger, lemongrass and a rice noodle salad
• Stir-fried vegetables with seared tuna and a soy and sesame dressing
• Sweet and sour monkfish with deep-fried cabbage
• Tamarind seared tuna steak with melon salad and zingy dressing
• Tea-smoked haddock with herb gnocchi
• Teriyaki salmon with cabbage salad
• Teriyaki salmon with coriander salad and coriander mayo
• Thai sea bass with holy basil rice noodle salad
• Trout stuffed with onions and honey
• Trout with scallop mousseline, beurre noisette and almonds
• Vanilla cured salmon with cucumber ketchup, charred cucumber and pickled ginger
• Vodka and tonic battered cod with chips and tomato ketchup
• Vodka and tonic-battered haddock with mushy peas
• Whisky-cured salmon with beetroot and blinis
• Whisky-cured salmon with cucumber ketchup and chargrilled cucumber
• Whole poached salmon and lemon
• Whole roasted sea bass on a bed of tomatoes and black oilves, with crab croquettes
• Whole roasted sea bass with harissa paste, steamed potatoes and oregano
• Whole roasted trout with salsa verde, roasted new potatoes and lemons
• Wild mushroom quiche with smoked salmon salad
• Wild salmon with English asparagus and hollandaise sauce
• Wild salmon with sauce vierge

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